Thaw pie crusts if frozen. Lightly grease a pie dish. Place one of the pie crusts in the bottom of the pie dish.

In a bowl, mix together the Veg-All, chicken, and cans of soup. Pour mix into the pie dish. Place top pie crust on top and pinch it together with the bottom crust at the edges. Poke a few holes in the top to allow steam to release while cooking.

Bake at 425 for approximately 30 minutes or until crust is nicely browned.